SPICY BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.
SPICY KETO BROCCOLI-CHEDDAR SOUP
In a matter of minutes and using just one pot, this rich broccoli soup comes together with just a few staple pantry ingredients. Lightly fragranced with a combination of cayenne, thyme and a duo of cheeses, this is sure to become your next back-pocket soup recipe.
Provided by norasingley
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
- Add cayenne and toast until fragrant, 30 seconds.
- Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
- Add cream. Using an immersion blender, blend mixture until smooth.
- On low heat, add fontina and cheddar and cook until melted.
- Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.
Nutrition Facts : Calories 392.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 96.9, Sodium 441.3, Carbohydrate 13, Fiber 0.7, Sugar 2.4, Protein 20.4
SPICY BROCCOLI SOUP
I love broccoli soup and so many have a lot of cheese. While cheese does make a delicious soup it also adds a lot of calories. This one is pretty bare-bones, in the extra calorie department, unless you add the garnishes at the end. Plus you can give it as much of a kick as you like. I like to use water and bouillon for the broth part.
Provided by Carolyn Haas @Linky1
Categories Vegetable Soup
Number Of Ingredients 7
Steps:
- Separate florets from stems and slice the stems thinly.
- Heat water or broth and add sliced stems and seasoning. Cook for about 2 minutes.
- Add florets and cook until fork tender, about 4 minutes.
- Using an immersion blender, blend the soup until it is nearly smooth, but make sure to leave some chunks of broccoli. Taste and add salt and pepper if necessary.
- To serve, have EVVO, cream, crumbled cheese and sliced onions available to be drizzled over soup. Use none, some or all!
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
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